White Bean and Grilled Vegetable Puree

Name: White Bean and Grilled Vegetable Puree
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: about 4 cups chunky puree
Ingredients: 1 pound small navy beans, washed and picked over; 1 cup extra virgin olive oil; 1 sprig fresh rosemary; 3 cloves garlic, peeled; Salt and pepper to taste; 1/2 cup roasted chopped red bell pepper; 1/2 cup grilled and chopped eggplant

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Total: 1 hr 50 min

Prep: 20 min
Cook: 1 hr 30 min

Yield: about 4 cups chunky puree

Total: 1 hr 50 min

Prep: 20 min
Cook: 1 hr 30 min

Yield: about 4 cups chunky puree

Ingredients

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1 pound small navy beans, washed and picked over

1 cup extra virgin olive oil

1 sprig fresh rosemary

3 cloves garlic, peeled

Salt and pepper to taste

1/2 cup roasted chopped red bell pepper

1/2 cup grilled and chopped eggplant

Directions

In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.
Remove wooden rosemary sprig. Let bean mixture cool to room temperature.
In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.
Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary